Recipes for making ringed cap. Mushroom caps: description of what they look like

IN middle lane In Russia, the ringed cap mushroom is found. His favorite places habitats are damp forest areas with ash and podzolic soil types. Likes to inhabit mixed forests. But it is no less common in clean forests, if there sufficient level humidity and the rest are present necessary conditions for its growth and reproduction.

The search for cap mushrooms should begin in mid-August and can continue until the end of October. This mushroom especially loves blueberries and lingonberry thickets. After picking the berries, it completely fills these places in large groups. Very often it is mistaken for inedible mushroom and don’t take it into their basket. But this is completely unfair. It belongs to the fourth group in terms of its nutritional suitability. It can be eaten both boiled and salted. Has enough exquisite taste and a wonderful mushroom aroma.

What does a ringed cap mushroom look like?

Externally, the ringed cap is very similar. But it's easy to tell the difference. Just look at the inside surface of the mushroom cap. There are plates of yellow and brown color located there. Distinctive feature fly agaric is that its inner plates always remain snow-white at any age.

The cap of the ringed cap reaches a diameter of 12 cm as it grows. It has a hemispherical shape, which, as the mushroom grows, begins to resemble a cap. It was this feature that gave the mushroom its name. The color of the cap can vary from yellowish to brown. The outer surface of the cap may be covered with a powdery coating. On the fault - pulp white. However, when exposed to air, it quickly turns yellow.

Eat distinctive features and on the leg. First of all, this is a ring located just below the cap. Its color matches the whole mushroom. Just above the ring, the leg has small scales of a faint yellow tint. Below the ring the leg is thinner than at the top. Typically, the mushroom stem grows up to 12 cm in length and up to 3 cm in thickness.

Mushroom from the Arachnidaceae family. Even experienced mushroom pickers sometimes ignore this representative of the mushroom kingdom, and completely in vain. Thanks to its excellent taste qualities The mushroom is considered a delicacy. And you can find it not only in forests, but also in mountainous areas.

Other name

Ringed cap, also known as Rozites caperata. The name is explained very simply: the cap of a young mushroom resembles a cap, and on the stem it has white ring. It is also popularly called chicken, white moorweed, dull rosites, Turk.

Edibility

This mushroom belongs to the 4th group in terms of food suitability, which means that it can be eaten both salted and boiled.

Important! Mushrooms are excellent absorbents, absorbing many substances, including harmful ones. Therefore, you should not collect them in environmentally unfavorable areas. This is fraught with poisoning even edible species mushrooms

What does it look like

The cap of the ringed cap varies from 5 to 15 cm in diameter. The small mushroom's cap is shaped like an egg, but as it grows, it straightens into a hemispherical shape with edges curved inward. It can be gray-yellow, straw-yellow or ocher in color. It has a wrinkled surface and often cracks.

Did you know? There are so many varieties of mushrooms on our planet that scientists still cannot give an exact figure. It is believed that for one plant species there are about 6 species of mushrooms.

The plates are not too thick, have a yellowish or light brown color in a young mushroom and change it to brown-ocher as it matures.

The pulp is loose, white, turning yellow when exposed to air. It has a pleasant spicy smell.

The leg of the cap is white, sometimes yellowish above the mushroom ring. Length varies from 2 to 12 cm. Upper part the legs have pronounced yellowish scales. The spore sac is rusty brown to ocher in color. Spores are 12 by 8 microns, ocher in color.

Seasonality and places of growth

The annular cap is harvested from mid-July to the end of September on acidic, moist soils. Most often it can be found in Ukraine, Russia and Belarus. But it also grows in more northern places, all the way to Greenland. Prefers coniferous and mixed forests.

Mushrooms grow in large groups; you can often find them in blackberry thickets, under spruce, birch or oak trees.

What does a ringed cap look like: video

What can be confused with

Despite the fact that the ringed cap is edible, it is better to start collecting it with an experienced mushroom picker. The thing is that visually the mushroom resembles a poisonous one, so if you have the slightest doubt, you should discard the suspicious mushroom. Also, some classify them as twins of the ringed cap.

It can also be confused with some other representatives of the genus Cobwebs, including inedible ones (Purple Cobweb Cortinarius traganus).

Important! Records poisonous mushrooms always white regardless of age.

Eating

It is best to eat young mushrooms with caps that have not yet opened. In general, it is better to use only the caps for cooking, since the stems are a bit harsh, especially if the mushroom is already old.

Taste qualities

In terms of taste, it is no worse than champignon. It has a pleasant smell and taste, reminiscent of meat. Its taste is best revealed in dishes made from young mushrooms.

What are they suitable for?

Chicken mushroom is consumed in the same form as most other mushrooms: fried, stewed, boiled, dried and pickled. It is prepared both as an independent dish and as an additive.

Did you know? In Poland, hangovers were treated with a decoction of the ringed cap.

How to marinate

The easiest way to prepare this mushroom is to marinate it. Here is the list of ingredients you will need for this:

ringed cap - 1 kg;
salt - 50 g;
bay leaf- 2-3 leaves;
9% table vinegar- 100 ml;
pepper, horseradish, dill, mustard seeds - to taste.

In order to marinate the ringed cap, you should perform the following steps:

Boil the mushrooms in a liter of water (about 20 minutes), drain in a colander and rinse them thoroughly under running water.
In another saucepan, prepare the marinade from the prepared ingredients: add bay leaf, salt, pepper, horseradish, dill, and mustard seeds to the prepared water. Cook for 5 minutes after boiling, then add vinegar.
Add mushrooms to the prepared marinade and cook for 5 minutes.
Place in prepared jars, screw on the lids and turn them upside down.

Store jars of pickled mushrooms in a cool, dry place.

The ringed cap is a mushroom that has excellent taste and a wide growing area, so it is sold and prepared in different countries. Thanks to its taste, I found wide application V different dishes: soups, salads and as an independent dish.

Is it worth collecting a ringed cap: reviews

In pursuit. Some chickens do not like and even ignore them. But for some reason I like mushrooms. Meaty and tasty, I would even say sweet.

http://forum.toadstool.ru/index.php?/topic/4067-ring-cap-recipes/#comment-40516

There is such a mushroom - a ringed cap. It grows en masse in pine forests and has a very gangly appearance. That is, I know that it is edible, and I even collect it, but I treated it with disdain... until recently.

In the summer, inspired by “Mushrooms in Venezuelan style” from Irina’s site, I tried to prepare caps for the winter, slightly changing the technology (I already wrote in the comments to the recipe on the site)

Cap mushrooms are quite common mushrooms, but do not have a particularly refined taste. However, there are quite a few recipes that use cap mushrooms. So, how to cook cap mushrooms?

Mushrooms Kolpaki - recipes

Recipes for fish rolls with mushroom caps

Salt any fish fillet, place pieces of finely chopped mushrooms on top of each piece, sprinkle with dill and caraway seeds. Roll the slice into a roll and place in the mold. Pour mayonnaise on top and sprinkle with grated cheese. Bake in a hot oven for 30 minutes. For 1 kg of fillet you will need 1 cup of boiled chopped mushrooms, 1/2 cup of mayonnaise, a bunch of dill and 50 g of cheese. Cumin and salt - to taste.

How to cook pancakes with mushroom caps

Bake thin pancakes and wrap each one with the original filling. Boiled beef tongue peel off the skin (cook for 2-2.5 hours), chop finely and mix with chopped salted caps. Fry the flour in a frying pan until pinkish, pour the broth from under the tongue into it, stirring vigorously. Cool the resulting sauce and mix with pieces of tongue and mushrooms. Heat the pancakes in the microwave for 2-3 minutes before serving. You can top them with the remaining sauce. For 10 pancakes - 1 beef tongue, 1/2 cup of salted mushrooms, 1 tbsp. l. flour.

Tomatoes stuffed with mushroom caps - recipe

Boil rice until tender and rinse cold water. Mix it with pieces of salted mushrooms, dry seasoning and olive oil. Cut out the center of the tomato and fill with the prepared mixture. Sprinkle grated cheese on top and bake at 200°C for 30 minutes. The tomatoes should be packed tightly into the baking container as they may spread a little. Serve hot as a snack. For 8 tomatoes - 1 cup boiled rice, 3 tbsp. l. salted chopped mushrooms, 30 g cheese, 2 tbsp. l. olive oil and spices to taste.

Pomeranian mushroom soup with capped mushrooms - recipe

Prepare thin unleavened dough, roll it out on the table and cut out circles. Place minced fish with fried fish in the middle of each onions. Pinch the circles into dumpling shapes. Boil the mushrooms for 20 minutes and add dumplings with fish to the boiling broth, cook for 10 minutes. Chowder is served with green onions and sour cream. For 20 dumplings - 0.5 kg of minced fish, 1 onion, sour cream dough from 1 cup of flour, 10 mushrooms, 2 liters of water. You will need 1 glass of sour cream and 1 tbsp. l. oils

Chicken pate with mushroom caps - how to cook

Boil the chicken and separate the meat from the bones. Pass chicken meat, salted mushrooms, butter through a meat grinder and pour white wine into the mixture. Beat everything with a broom or in a blender and place in the mold. Place in the refrigerator for 2 hours and serve as cold snack. For 1 chicken - 200 g butter, 1 cup salt caps, 3 tbsp. l. white wine, salt and pepper to taste.

Roast Seafood with mushroom caps - recipe

Fry the beef pieces in a frying pan until crusty, place in a saucepan with a thick bottom, add coarsely chopped fresh mushrooms, pieces of raw carrots and onions. Add salt, pepper, pour boiling water and simmer for 1.5 hours over low heat. For 1 kg of meat you need 0.5 kg fresh mushrooms, 1 carrot and 2 onions.

Kolpak mushrooms, the recipes for which we have given above, are not the most delicious and delicious mushrooms, however, if you know how to cook kolpak mushrooms, you can prepare quite tasty and nutritious dishes.

The ringed cap is an edible mushroom that tastes somewhat like champignons. Most often, these mushrooms are salted or pickled. They have a rather pleasant and strong mushroom smell.

You can make delicious salads from pickled ringed caps.

Number of servings: 6
Cooking time: 40 minutes

Recipe for pickled cap

This method is considered one of the fastest and easiest. The collected caps, or chickens, as they are also called, must be processed immediately, otherwise they will spoil. If this is not possible, you need to at least peel them and boil them in salt water. In this form they can be stored for up to 5 days in a cold place.

Preparation:

Pour water, vinegar into an enamel pan, add salt and sugar. Bring to a boil.
Place the prepared caps and bay leaves into the pan. Cook for ¼ hour over low heat, periodically collecting foam. If you don't collect it, the marinade will be cloudy.
Add acid and turn off the stove. Wait until the chickens cool down a little.
Place the mushrooms in sterilized jars and pour in the marinade.

Roll up and store in a cool place.

Salad of caps and vegetables

The result is a delicious and beautiful winter salad.

Ingredients:

caps – 2.5 kg;
onion – 700 g;
tomatoes – 1.5 kg;
salt – 2.5 tbsp. l.;
black feather – 8-9 peas;
bay leaf – 2 pcs.;
vegetable oil – ½ tbsp.;
water – 2 l.

Preparation:

Boil water. Large mushrooms Cut in half, leave the small ones as is. Add mushrooms and cook for ¼ hour.
Place the finished caps in a colander.
Cut the onion into cubes, tomatoes into slices. Fry separately for 15 minutes.
Place the chickens in a large container, pour in 0.6 liters of water, add vegetables and simmer for 60 minutes over low heat with the lid closed.

Place in sterilized jars and seal.

How to prepare a ringed cap for the winter

Pickled mushrooms are very easy to prepare; you don’t even need to peel them.

Ingredients:

mushrooms – 2 kg;
water – 2 l;
salt – 100 g;
allspice – 5-7 peas;
bay leaf – 2 pcs.;
white mustard seeds – 1 tsp;
garlic – 4-5 cloves;
dill and horseradish - to taste.

Preparation:

Blanch the caps in salted water for about 10 minutes. For 2 liters of water you need to take about 2 tbsp. l. salt.
Place in a colander or sieve and rinse thoroughly.
Mix the caps with salt and spices in a special bowl. Place a plate and press.

Ferment for 5-7 days depending on the temperature. Mushrooms ferment faster in heat, and slower in cold. Finished product transfer to jars and store in the refrigerator.

In winter, harvested mushrooms can be used to prepare various snacks.

Never eat too many mushrooms (in any form). Although edible mushrooms and tasty, yet they require good digestion; the most best mushrooms, eaten in excessive quantities, can cause severe and even dangerous stomach upsets in people with weakened and improper digestion.

For aging mushrooms, before cooking them, you should always remove the lower, spore-bearing layer of the cap: lamellar mushrooms- plates, in spongy mushrooms - a sponge, which in a ripe mushroom mostly becomes soft and is easily separated from the cap. Mature spores, contained in abundance in the plates and sponge of a ripe mushroom, are almost not digested.

Cleaned mushrooms should be placed in cold water for 30 minutes to soak off the sand and dry leaves that have stuck to them, and washed thoroughly 2-3 times, pouring fresh water each time. It’s good to add a little salt to it - it will help get rid of worms in the mushrooms.

There are fewer mushrooms in the shady wilderness than in sunlit areas.

Don't try raw mushrooms!

Do not eat overripe, slimy, flabby, wormy or spoiled mushrooms.

Remember about false honey mushrooms: Avoid mushrooms with brightly colored caps.

Champignons are well preserved if they are soaked for several hours in cold water, then cut off the contaminated parts of the legs, rinse in water with the addition of citric acid and boil in water with a small addition of salt to taste. After this, place the hot champignons along with the broth into glass jars, close (but do not roll up!) and store in a cool place (in the refrigerator). These champignons can be used to prepare various dishes and sauces.

Never pick, eat or taste mushrooms that have a tuberous thickening at the base (like the red fly agaric).

Be sure to boil morels and strings and rinse thoroughly with hot water.

Milky mushrooms before salting or eating in fresh Boil or soak for a long time.

Raw mushrooms float, cooked mushrooms sink to the bottom.

When cleaning fresh mushrooms, only the lower, contaminated part of the stem is cut off.

The top skin of the cap is removed from the boletus.

The caps of morels are cut off from the stems, soaked for an hour in cold water, washed thoroughly, changing the water 2-3 times, and boiled in salted water for 10-15 minutes. The decoction is not eaten.

Broths and sauces are prepared from porcini mushrooms; they are tasty when salted and pickled. Regardless of the cooking method, their inherent color and aroma do not change.

Only a decoction of porcini mushrooms and champignons can be used. Even a small amount of this decoction improves any dish.

Boletus and aspen mushrooms are not suitable for making soups, as they produce dark decoctions. They are fried, stewed, salted and pickled.

Milk mushrooms and saffron milk caps are used mainly for pickling.

Russulas are boiled, fried and salted.

Honey mushrooms are fried. The small caps of these mushrooms are very tasty when salted and pickled.

Chanterelles are never wormy. They are fried, salted and pickled.

Before stewing, the mushrooms are fried.

Mushrooms should be seasoned with sour cream only after they are well fried, otherwise the mushrooms will turn out boiled.

Champignons have such delicate taste and smell, that adding pungent spices to them only worsens their taste. They are the only mushrooms of their kind that have a light, slightly sour taste.

It is better to season such native Russian food as mushrooms with sunflower oil. Everything is fried on it tubular mushrooms, as well as russula, chanterelles, champignons. It is seasoned with salted milk mushrooms and trumpet mushrooms. Oil is poured into glass jars with pickled boletus and honey mushrooms so that a thin layer of it protects the marinade from mold.

Do not leave fresh mushrooms for a long time; they contain substances that are hazardous to health and even life. Immediately sort and start cooking. As a last resort, put them in a colander, sieve or enamel pan and, without covering, put them in the refrigerator, but for no more than a day and a half.

Mushrooms collected in rainy weather, especially quickly deteriorate. If you leave them in the basket for several hours, they will soften and become unusable. Therefore, they must be prepared immediately. But ready-made mushroom dishes cannot be stored for a long time - they will spoil.

To prevent peeled mushrooms from turning black, place them in salted water and add a little vinegar.

It is easy to remove the skin from russula if you first pour boiling water over them.

Be sure to remove the mucus-covered film from the butter before cooking.

Spices are added to the marinade only when it is completely cleared of foam.

To prevent the marinade from boletus and boletus from turning black, pour boiling water over them before cooking, hold in this water for 10 minutes, rinse, and then cook in the usual way.

To prevent peeled champignons from darkening, place them in slightly acidified with lemon or citric acid water.

Be aware of the possibility of botulism and other bacterial diseases if sanitary and hygienic requirements are not followed when preserving mushrooms.

Do not cover jars with pickled and salted mushrooms with metal lids; this can lead to the development of the botulinus microbe. It is enough to cover the jar with two sheets of paper - plain and waxed, tie it tightly and put it in a cool place.

It should be remembered that botulinum bacteria produce their deadly dangerous toxin only with a severe lack of oxygen (i.e. inside hermetically sealed cans) and at temperatures above +18 degrees. C. When storing canned food at temperatures below +18 degrees. With (in the refrigerator) the formation of botulinum toxin in canned food is impossible.

For drying, young, strong mushrooms are selected. They are sorted and cleaned of adhering earth, but not washed.

The stems of porcini mushrooms are cut off completely or partially so that no more than half remains. Dry them separately.

The stems of boletus and aspen mushrooms are not cut off, but the entire mushroom is cut vertically in half or into 4 parts.

All edible mushrooms can be salted, but most often only lamellar mushrooms are used for this, since tubular mushrooms become flabby when salted.

The marinade from boletus and boletus will not turn black if you pour boiling water over the mushrooms before cooking, soak in this water for 5-10 minutes, then rinse with cold water.

To keep the marinade light and transparent, you need to remove the foam during cooking.

Salted mushrooms cannot be stored in a warm place, nor should they be frozen: in both cases they darken.

Store dried mushrooms in a sealed container, otherwise the aroma will evaporate.

If dry mushrooms crumble during storage, do not throw away the crumbs. Grind them into powder and store in a well-sealed glass jar in a cool, dry place. This powder can be used to prepare mushroom sauces and broths.

It’s good to keep dried mushrooms in salted milk for several hours - they will become like fresh.

Dried mushrooms are much better digestible if they are crushed into powder. This mushroom flour can be used to prepare soups, sauces, and add to stewed vegetables, meat.

Dried chanterelles boil better if you add a little baking soda to the water.

Mushrooms containing milky juice - volnushki, nigella, white mushrooms, milk mushrooms, podgruzdi, valui and others, boil or soak before salting to extract bitter substances that irritate the stomach. After scalding, they should be rinsed with cold water.

Before cooking, the strings and morels must be boiled for 7-10 minutes, and the broth (it contains poison) must be poured out. After this, the mushrooms can be boiled or fried.

Before marinating, boil the chanterelles and valui in salted water for 25 minutes, place in a sieve and rinse. Then put it in a saucepan, add the required amount of water and vinegar, add salt and boil again.

Cook the mushrooms in the marinade for 10-25 minutes. Mushrooms are considered ready when they begin to sink to the bottom and the brine becomes clear.

Salted mushrooms should be stored in a cool place and at the same time ensure that mold does not appear. From time to time, the fabric and the circle with which they are covered must be washed in hot, slightly salted water.

Pickled mushrooms should be stored in a cool place. If mold appears, all mushrooms should be thrown into a colander and washed with boiling water, then make a new marinade, boil the mushrooms in it and, putting them in clean jars, pour vegetable oil and cover with paper.

Dried mushrooms easily absorb moisture from the air, so they should be stored in a dry place in moisture-proof bags or tightly closed jars.

When pickling mushrooms, do not neglect dill. Feel free to add it when marinating boletus, salting russula, chanterelles, and valui. But it’s better to salt milk mushrooms, saffron milk caps, milk mushrooms and white mushrooms without fragrant herbs. Their natural aroma is more pleasant than dill.

Don't forget about horseradish. Horseradish leaves and roots placed in mushrooms not only give them a spicy pungency, but also reliably protect them from souring.

Green branches of black currant give the mushrooms an aroma, and cherry and oak leaves add appetizing fragility and strength.

Most mushrooms are best salted without onions. It quickly loses its aroma and sours easily. Chop onions (you can also use green ones) only into salted mushrooms and mushrooms, as well as into pickled honey mushrooms and boletus mushrooms.

A bay leaf thrown into boiling honey mushrooms and boletus will give them a special aroma. Also add a little cinnamon, cloves, and star anise to the marinade.

Store salted mushrooms at a temperature of 2-10°C. With more high temperature they sour, become soft, even moldy, and cannot be eaten. For rural residents and owners of garden plots, the problem of storing pickled mushrooms is easily solved - a cellar is used for this. City dwellers must pickle exactly as many mushrooms as can be placed in the refrigerator. They will freeze on the balcony in winter and will have to be thrown away.